This is a yummy chinese chicken salad that you going to want to make often!
Preheat your oven to 385. Cleanup the chicken then slice chicken lengthwise so it's not as thick and set aside.
Meanwhile, put all the ingredients for the marinade in a blender and blend it up.
Pour over the chicken in a dish and let marinade for at least a 1/2 hour or several hours if you wish but not necessary.
Grill the chicken over medium high heat for just a few minutes on each side to get grill marks (or you can grill it on your bbq if not using a grill pan). Finish in the oven for approximately 10 minutes depending on how thick your chicken is. Then let rest, and slice on a diagonal to add to the salad when ready.
Alternatively, you can just use plain chicken either from a whole roasted chicken or plain baked chicken breasts and still be just as good!
Add all the ingredients together in a jar or whisk in a bowl. Adjust to your taste. Note: this makes a lot of dressing and not intended to use on the salad in one sitting.
Just chop all the vegetables, cilantro, add the chicken, sliced almonds and water chestnuts. Toss the dressing together with the salad and add the chow mein noodles when serving. Note: the dressing is not intended to use in one sitting (it makes a lot) add as you see fit. I like to have it on hand for the week (stored in the fridge)
The chinese chow mein noodles listed here are not gluten free but are great if you are not gluten free because they add another layer of crunch. Either leave them out if you are GF or look for gluten free chow mein noodles. They are a bit hard to find but you can purchase them online or sometimes you can find them at Whole Foods or your local health food store. My kids love them and I did too before I was GF. They add that extra crunch.